<br>接种和自然发酵生产的梅洛葡萄酒中微生物群落和风味特性的动态分析,Food Research International

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接种和自然发酵生产的梅洛葡萄酒中微生物群落和风味特性的动态分析
Food Research International ( IF 7.0 ) Pub Date : 2022-12-28 , DOI: 10.1016/j.foodres.2022.112379
Lihong Liang ₁ , Yuwen Ma ₁ , Zhanzhan Jiang ₁ , Faisal Eudes Sam ₂ , Shuai Peng ₁ , Min Li ₁ , Jing Wang ₁

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微生物群在葡萄酒发酵过程中形成风味化合物和改善感官特性方面非常重要。了解微生物演替对于控制其对葡萄酒风味的贡献和可预测的感官质量至关重要。本研究在接种发酵（IF）和自发发酵（SF）过程中鉴定了微生物群落组成和特征风味物质，为探索这些微生物与挥发性成分之间的关系提供依据。结果表明，SF 的真菌群落多样性高于 IF，细菌群落多样性较低。11 （11）个真菌属和 10 个细菌属（相对丰度 > 0.1 %）被认为是有益的微生物群。酵母菌属、Hanseniapra 和 Alternaria 是 SF 中的主要真菌属。Massilia、Nesterenkonia 和 Halomonas 是 IF 中的主要细菌，而 Tatumella 和 Ochrobactrum 主要来自 SF。此外，通过微生物群落演替与理化性质之间的相关性分析重塑了微生物群落组成，这主要归因于发酵过程中环境因子的变化。SF 葡萄酒具有更多的芳香高级醇、乙酸盐酯和萜烯。此外，感官评价表明，SF 葡萄酒的特点是果香、花香、浓郁和典型的香气。微生物群落与挥发性成分之间的关联表明，优势物种在很大程度上决定了发酵过程中的特征风味化合物。

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Dynamic analysis of microbial communities and flavor properties in Merlot wines produced from inoculation and spontaneous fermentation

The microbiota is of great importance in forming flavor compounds and improving sensory characteristics during wine fermentation. Understanding microbial succession is critical for controlling its contribution to wine flavor with predictable sensory quality. In this study, microbial community composition and characteristic flavor compounds were identified during the inoculation fermentation (IF) and spontaneous fermentation (SF) to provide a basis for exploring the relationship between these microorganisms and volatile components. The results demonstrated that SF had higher fungal community diversity and lower bacterial community diversity than IF. Eleven (11) fungal and 10 bacterial genera (relative abundance > 0.1 %) were considered beneficial microbiota. Saccharomyces, Hanseniaspora, and Alternaria were the leading fungal genera in SF. Massilia, Nesterenkonia, and Halomonas were the predominant bacteria in IF, while Tatumella and Ochrobactrum were mainly from SF. In addition, the microbial community composition was reshaped via correlational analysis between microbiota succession and physicochemical properties, mainly attributed to the changes in environmental factors during fermentation. The SF wines had more aromatic higher alcohols, acetate esters, and terpenes. Also, the sensory evaluation showed that the SF wines were characterized by more fruity, floral, intense, and typical aromas. The associations between the microbial community and the volatile components indicated that the dominant species largely determined the characteristic flavor compounds during fermentation.

更新日期：2022-12-28

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